You may think that granola is healthy, but if you really study the label, you will find it is anything but. And, since I am not in the business of healthy eating, I wasn’t about to create a healthy version, either. My motto is everything in moderation, but I dare you to just eat a small amount of this. Try adding some to pancakes or simply sprinkling it over yogurt and fruit with mint and a drizzle of honey.
In a medium saucepan over high heat, cook the honey, maple syrup, brown sugar, vegetable oil, reserved bacon fat, and cinnamon, whisking occasionally, until smooth and the sugar has dissolved, about 5 minutes. Remove from the heat and whisk in the vanilla and salt.
Line a half sheet pan with parchment paper or spray with nonstick spray. While the honey mixture is cooking, combine the oats, almonds, pecans, sunflower seeds, and chopped bacon in a large bowl. Pour the honey mixture over and mix well to combine. Spread the mixture onto the prepared baking sheet (or two sheets if needed) in an even layer.
Store the granola in containers with tight-fitting lids in a cool, dry place. The granola will keep for up to 1 week.
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